Thai Chicken Basil Soup - cooking recipe

Ingredients

1 tablespoon olive oil
1 medium onion, chopped
1 (3 ounce) poblano chiles, seeded and chopped
4 teaspoons ginger, peeled and finely chopped
3 garlic cloves, thinly sliced
1/4 teaspoon crushed red pepper flakes
3 tablespoons fish sauce
2 (32 ounce) cartons reduced-sodium chicken broth
3 cups water
1/2 cup fresh basil leaf, packed and thinly sliced, plus sprigs for garnish
1 1/2 lbs boneless skinless chicken thighs, trimmed of fat and thinly sliced crosswise
1 (14 ounce) package linguine-style rice noodles
1/4 cup fresh lime juice

Preparation

Heat oil in a 6-quart dutch oven until hot. Add onion and chile, and cook 10 minutes or until lightly browned and tender, stirring occasionally.
Add ginger, garlic, red pepper flakes, and 1 tablespoons fish sauce. Cook one minute.
Add broth, water, and half the basil; heat to boiling on high.
Reduce heat to low, cover and simmer for 20 minutes.
Uncover, increase heat to medium-high. Stir in chicken and uncooked noodles and heat to boiling. Boil 1 minute.
Remove dutch oven from heat. Skim off fat.
To serve, stir in lime juice, remaining fish sauce, and basil. Garnish with sprigs.